Quickly toss potatoes, peppers and zucchini in seasoned oil and bake for a 30-minute side dish.
Oven-Roasted Potatoes and Vegetables
- Prep Time 10 min
- Total 30 min
- Servings 6
- Ingredients 7
Ingredients
- 2 1/2 cups refrigerated new potato wedges (from 1 lb 4-oz bag)
- 1 medium red bell pepper, cut into 1-inch pieces
- 1 small zucchini, cut into 1/2-inch pieces
- 4 oz fresh whole mushrooms, quartered (about 1 cup)
- 2 teaspoons olive oil
- 1/2 teaspoon dried Italian seasoning
- 1/4 teaspoon garlic salt
Instructions
-
Step1Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, toss all ingredients to coat. Spread evenly in pan.
-
Step2Bake 15 to 20 minutes, stirring once halfway through baking time, until vegetables are tender and lightly browned.
Nutrition
70
Calories
2g
Total Fat
2g
Protein
14g
Total Carbohydrate
2g
Sugars
Nutrition Facts
Serving Size: 2/3 Cup
- Calories
- 70
- Calories from Fat
- 15
- Total Fat
- 2g
- 3%
- Saturated Fat
- 0g
- 0%
- Cholesterol
- 0mg
- 0%
- Sodium
- 200mg
- 8%
- Total Carbohydrate
- 14g
- 5%
- Dietary Fiber
- 2g
- 8%
- Sugars
- 2g
- Protein
- 2g
% Daily Value*:
- Vitamin A
- 25%
- 25%
- Vitamin C
- 40%
- 40%
- Calcium
- 2%
- 2%
- Iron
- 8%
- 8%
Exchanges:
1 Starch;Carbohydrate Choice
1Tips from the Betty Crocker Kitchens
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